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I forget what i ate on Thanksgiving at lunch. We have the fancy breads i got at half price because of other orders, so i know there were English muffins involved. Ah, right, left overs from my sister's feast that she wanted me to try. I suspect they were Whole Foods dishes, but she really wanted me to try the sweet potatoes with harissa.
Dinner was a lovely baked potato from the oven and a bit of planked salmon (a bit of frozen fish shrink wrapped with its seasoning). So, are baked potatoes from the oven firmer than in the microwave? It seemed harder and more firm, but done.
Yesterday i enjoyed some cooking. For my lunch i picked collards, a couple walking onions, and a few bits of sochan/cutleaf coneflower and briefly stewed them, before pulling out a servings worth and adding cream and Italian cheese. I then fried six oysters up and my own take on oysters Clara. I made the collards without the tomato paste - which does sound interesting - but with a dash of vinegar. I did not cook for 20 minutes, which seems to head towards overcooking from my point of view (but nothing like the traditional overcooking).
I was pretty proud of how the fried oysters came out. I tend to avoid frying, but fried oysters are a treat. I again avoided the recipe, wondering why on earth someone would need buttermilk to dip in when oyster juice is perfect for battering up, similar to egg white. A layer of cornstarch, the oyster juice, then bread crumbs were delicious.
At some point soon i will make something like this collard oyster stew with the remaining oysters. Internet says i have a week to use them up in indulging myself.
For dinner, i made this Mushroom and Gruyère Bread Pudding Recipe, substituting Gouda for Gruyère, as we've learned Christine's palate is less than fond of Swiss. I think it was a brilliant substitution and was delicious with the mushrooms. Another substitution had to be found for the cream sherry. After interrogating the internet, i used some of my first batch of fig vinegar with a bit of vanilla and brown sugar.
I also added pecans to the bread cubes and celery to the onion. I was tempted to add the half of persimmon left over from breakfast, but i just ate that.
The recipe did have a bit of juggling bowls going on as i both wanted to mise en place but also not use every dish. The biggest mistake was blending up the eggs, cream, salt and pepper and then letting it sit before pouring over the mix of veg and bread cubes. The slurry of pepper at the bottom may be a bit much. Also, could cut back on the salt. (I cut back as it was, as i had salted butter, but yoiks.)
Anyhow, this bread pudding will happen again. I should probably figure out how to halve it. It is like dressing -- all the savory -- but with the cheesy top and the fluffy creamy inside. If someone had told me it was mushroom dressing i wouldn't have argued.
Dinner was a lovely baked potato from the oven and a bit of planked salmon (a bit of frozen fish shrink wrapped with its seasoning). So, are baked potatoes from the oven firmer than in the microwave? It seemed harder and more firm, but done.
Yesterday i enjoyed some cooking. For my lunch i picked collards, a couple walking onions, and a few bits of sochan/cutleaf coneflower and briefly stewed them, before pulling out a servings worth and adding cream and Italian cheese. I then fried six oysters up and my own take on oysters Clara. I made the collards without the tomato paste - which does sound interesting - but with a dash of vinegar. I did not cook for 20 minutes, which seems to head towards overcooking from my point of view (but nothing like the traditional overcooking).
I was pretty proud of how the fried oysters came out. I tend to avoid frying, but fried oysters are a treat. I again avoided the recipe, wondering why on earth someone would need buttermilk to dip in when oyster juice is perfect for battering up, similar to egg white. A layer of cornstarch, the oyster juice, then bread crumbs were delicious.
At some point soon i will make something like this collard oyster stew with the remaining oysters. Internet says i have a week to use them up in indulging myself.
For dinner, i made this Mushroom and Gruyère Bread Pudding Recipe, substituting Gouda for Gruyère, as we've learned Christine's palate is less than fond of Swiss. I think it was a brilliant substitution and was delicious with the mushrooms. Another substitution had to be found for the cream sherry. After interrogating the internet, i used some of my first batch of fig vinegar with a bit of vanilla and brown sugar.
I also added pecans to the bread cubes and celery to the onion. I was tempted to add the half of persimmon left over from breakfast, but i just ate that.
The recipe did have a bit of juggling bowls going on as i both wanted to mise en place but also not use every dish. The biggest mistake was blending up the eggs, cream, salt and pepper and then letting it sit before pouring over the mix of veg and bread cubes. The slurry of pepper at the bottom may be a bit much. Also, could cut back on the salt. (I cut back as it was, as i had salted butter, but yoiks.)
Anyhow, this bread pudding will happen again. I should probably figure out how to halve it. It is like dressing -- all the savory -- but with the cheesy top and the fluffy creamy inside. If someone had told me it was mushroom dressing i wouldn't have argued.